The remaining kefir will harden into
a soft kefir cheese and the resulting liquid will be kefir whey.»
Not exact matches
This includes any cow, goat, sheep milks and
cheeses, or anything made from them: (hard or
soft cheeses, cottage
cheese, yogurt,
kefir, sour cream, whipped cream), with the exception of ghee and butter.
The products were divided into categories based on dairy types and fat content: milks, yogurts, Greek yogurts,
kefirs, creams, processed
cheeses, fresh
cheeses, blue
cheeses,
soft cheeses, semi-
soft cheeses, and hard
cheeses.
Examples of probiotic foods you should look to consume include: fermented vegetables (sauerkraut, kimchi), probiotic yogurt (from goat or sheep milk that is grass - fed and organic), fermented dairy products (
kefir), probiotic beverages (apple cider vinegar, coconut
kefir, kvass), kombucha, natto, raw
cheese (goat's milk, sheep's milk, A2 cow's
soft cheeses).
But if the whey (the «water» at the bottom) is bitter or extra sour, then you may not be able to save it (by the way, this can sometimes be strained and used to make
soft or even hard
kefir cheese (so don't toss it just because it looks unappetizing.)
Milk
kefir can also be made into
cheese kefir by straining to remove the whey, making a variety of
cheese ranging from
soft, spreadable
cheese kefir to a cream
cheese kefir, or a hard
cheese kefir.
Straining milk
kefir yields different varieties of milk
kefir cheese ranging from
soft, spreadable
cheese to cream
cheese to hard
kefir cheese.